Store raw meats, poultry, eggs, cut fruits and vegetables, pasteurized milk, and pasteurized juice below 40 F in a refrigerator. Do not overcrowd the refrigerator — allow space for air to circulate around each food item. Clean the refrigerator often to prevent the accumulation of harmful bacteria, such as Listeria monocytogenes, that can grow in cold temperatures.
- Freeze refrigerated food within a few days.
- Use freezer-safe packaging.
- Use freezer containers 2 to 3 inches deep to maintain quality and prevent ice crystals from forming.
- Check temperatures with a thermometer intended for refrigerators and freezers.
Minimize the chance of cross-contamination between foods by keeping certain types of foods on specific shelves in the refrigerator.
- Never store raw vegetables on the same shelf as raw meat.
- Store less perishable foods, such as condiments like mustard, pickles, jellies, and ketchup, in the door, which is often warmer than other parts of the refrigerator. These have added protection, including high sugar or high acidity, to limit harmful bacteria from growing.
- Use crisper drawers for fruits and vegetables and drawers or bin intended for meats and cheese as intended.
- Follow additional recommendations below as closely as possible, depending on how many shelves are available.
Charts for Storing Meat in the Refrigerator
Refrigerator Storage of Meats
| Type of Meat | Length of Time in Refrigerator (35-40 F) |
|---|---|
| Raw roasts, steaks, chops, smoked | 3-5 days |
| Raw livers, raw heart, raw kidneys, and other variety meats | 1-2 days |
| Raw ground meat | 1-2 days |
| Sliced bacon | 7 days |
| Lunchmeat | 3-5 days, opened 2 weks, unopened |
| Cooked meat dishes and leftovers | 3-4 days |
Refrigerator Storage of Poultry
| Type of Meat | Length of Time in Refrigerator (35-40 F) |
|---|---|
| Fresh poultry | 1-2 days |
| Cooked poultry, leftovers | 3-4 days, unless covered in broth or gravy, then 1-2 days |
Refrigerator Storage of Fish and Seafood
| Type of Meat | Length of Time in Refrigerator (35-40 F) |
|---|---|
| Fresh fish | 1-2 days. Keep shellfish to be eaten raw only a few hours |
| Cooked fish | 3-4 days |
| Fresh shrimp, scallops, crawfish, squid | 1-2 days |
| Refrigerator Placement | Types of Food |
|---|---|
| Top Shelf | Ready-to-eat foods; foods that will not be heated (milk, juices, beverages, cheese, raw vegetables) |
| Second Shelf | Cooked foods that will be reheated before eating (casseroles, leftover cooked food) |
| Third Shelf | Raw fish and raw steak |
| Fourth Shelf | Ground meat (raw eggs may be stored on the same shelf) |
| Fifth Shelf | Poultry (raw eggs may be stored on the same shelf) |
| Door | Condiments (ketchup, mustard, pickles, jellies, etc.) |
Have More Food Storage Questions?
Check out USDA's FoodKeeper resource for a comprehensive list of refrigeration and freezer recommendations for a wide variety of foods and beverages. The resources is also available as the FoodKeeper App on both Android and Apple devices!